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Lobster Roll Pasta



prep time:

10 mins

cook time:

10 mins

Total time:

20 mins




  • 12 ounces spaghetti

  • Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

    ¼ cup

  • 2 cloves garlic, minced

  • ¼ cup fresh dill, roughly chopped

  • 3 tablespoons chives, chopped

  • 2 lemons, zest,1/4 cup lemon juice

  • 1 cup reserved pasta water

  • 1 pound cooked lobster meat, roughly chopped

  • ½ cup breadcrumbs, toasted


  1. Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box, but cook for two minutes less-the pasta will continue to cook when you transfer it over to your sauce
  2. While the pasta cooks, make the lobster butter sauce. Melt the butter in a large saucepan over medium heat. Add minced garlic to the butter, stirring frequently, until the garlic becomes fragrant, about 1 minute. Stir in the lemon juice and zest and cook for about 1 minute more
  3. Add the lobster meat to the sauce, stirring frequently. Turn the heat down to simmer and stir occasionally until the pasta is ready
  4. Strain the pasta, reserving 1 cup of starchy pasta water. Add the pasta and the reserved water to the lemon butter sauce. Cook until the starch thickens and the sauce reduces, about 3 minutes
  5. Plate pasta and garnish with more lemon zest and fresh dill. Enjoy hot!